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What’s not to love about an easy slow cooker soup featuring fall flavors and easy leftovers? This is one of the many soups I like to make and then freeze in individual portions for school (or work!) lunches. And we all know how soups can be even better leftover.
The suggested sage topping is definitely an extra step in this recipe, but oh-so-worth it. And once you get the process down of making brown buttered sage leaves you’ll find they make a great addition to other fall soups and pasta dishes as well! Enjoy :)
Slow Cooker Sweet Potato and Apple Soup
Ingredients
- 1/2 onion large, diced
- 1 lb potatoes white, scrubbed clean and cut into 1 inch pieces with the skin left on, 2 small or 1 large
- 1 1/2 lbs sweet potatoes scrubbed clean and cut into 1 inch pieces with the skin left on, 3 small or 2 large
- 2 apples cut into 1" pieces with the skin left on
- 3 cloves garlic crushed
- 1/2 teaspoon salt
- 4 cups chicken broth can sub with vegetable broth/stock)
- 4 tablespoons butter divided
- 3/4 cup sage fresh, cut into strips (using culinary scissors or a knife)
Instructions
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In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt. Pour the chicken broth/stock (or vegetable broth/stock) over top.
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Turn the slow cooker onto high and cook for 5 hours.
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Puree the hot soup either in batches in a countertop blender or by just sticking a hand immersion blender right into your slow cooker (recommended).
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Stir in 2 tablespoons of the butter.
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In a medium sized pan over medium heat melt the other 2 tablespoons of butter. Add the sage leaves and cook while stirring until butter browns and leaves are crisp, about 1-2 minutes. Top soup with brown buttered sage and serve immediately.
Tip: Freeze leftover soup in individual servings for an easy lunch.
Recipe Notes
We recommend organic ingredients when feasible.
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Can you recommend a substitution for the white potatoes? More sweet potatoes?
Looks delish! Thanks!
You could try more sweet potatoes or go with parsnips or butternut squash as a Facebook reader recommended. We’ve not tried those combinations but they sound good to me. :) – Jason
Yes I did. I cubed and peeled it and followed the rest of the recipe as normal.
I just made this with butternut squash instead of potatoes and it was FANTASTIC!
Pandora
Did you peel the squash?
Yum! Any (non-processed) recommendations for butter substitution? Thanks!
Hello Christina. We use coconut oil as a sub for butter in many recipes. I am not sure how it would work in this one, however. ~Amy
Could you let this soup go for longer than five hours? Low setting for eight??
Beth – We’ve not tried it but I assume you could.
What would this be like without the butter??
Cathy – Do you mean without the butter, or without the browned buttered sage leaves? During development we tried with no butter, and it was not balanced. We added the butter and it definitely rounded out the flavor. So it’s certainly worth making without the sage leaves. BUT it’s much mo’ betta that way! – Jason
Okay, I was trying to “veganize” this for a friend who would LOVE this and I don’t know anything about vegan substitutes for butter. I kind of assumed the butter would add more to the texture than to the taste. Thanks for the input!
My daughter is allergic to dairy. You can try Earth Balance or Smart Balance buttery spread to get the buttery flavor into the soup. It’s quite processed and not very “real” but it works.
Cathy, my daughter is allergic to GMOs. Have you tried organic dairy? We use Earth Balance also though I have never cooked with it. We also use earth Balance Mayo.
To everyone who doesnt want the butter, are you aware that butter is ok? it actually helps in the digestion process. you can ask questions on the facebook page, Butter Believer, or read about butter on the Westin A. Price website!! Its great!
FYI the only reason we considered no butter at first is we always try to makes recipes as simple as possible (with as few ingredients as possible). We use plenty of good butter around here.
A lot of us don’t want the butter as we are vegan. Vegans don’t consume or use any animal products.
While I understand that butter is nutritionally sound, I am forced to avoid it due to a milk allergy, and thought my standby of organic coconut oil might change the flavor too much.
You could try Spectrum Organic refined coconut oil. I use that sometimes because my boyfriend can’t stand the taste of coconut oil. Depending on your allergy, you could also try Ghee. This is clarified butter, but it claims to have no lactose or casein at all. I’ve also been wondering how the soup would taste with bacon fat…
Could you sub avocados for the butter or would that drastically chand the flavor/texture?
Hi Alyssa. I don’t think an avocado substitution will work here. This is coming from someone who puts them in everything! :) ~Amy
Does this lean more sweet or more savory? I’ve never made a savory dish with apples but it looks delicious!
Hi Kelly. It is savory. ~Amy
What kind of apples do you like for this?
We normally have honey crisp or gala in our house, so I’m sure we used one of those.
For those trying to veganize this dish, try substituting coconut oil for the butter. It has the same results as butter in dishes and provides essential fats as well. I have had great results with it. :)
It is apple picking time down here in GA. Your soup looks great yummy! I have been adding apples to everything lately. Love me some butter. Especially Kerry Gold.
I made caramelized apple/onions with Thyme and had it on top of farm raised roast pork. :)
Has anyone tried this on the stove top? This sounds delicious….thanks for another fabulous recipe!
Kristen – It would work on the stove top if you simmer for a long time (until potatoes are tender).
Made this tonight! Smells and tastes amazing. Couldn’t find safe leaves- but it’s still great and perfect for fall!
So glad you enjoyed it!